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San Diego Food Writers Predict 2020 Headlines

What will make news next year?

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As is Eater’s annual tradition, we’re closing out 2019 by surveying local food writers (including our own staff) on various restaurant-related topics, and we’re publishing their responses in these final days of the year. Readers, please feel free to chime in with your own thoughts in the comment section below.

Today’s question: What are your local headline predictions for 2020?

Candice Woo, Eater: Filipino Food Finally Steps Into the Spotlight. Michelin and James Beard Realize That San Diego Exists.

Beth Demmon, San Diego Magazine beer columnist: San Diego’s First Seltzery Opens. Also, I’m betting hot chicken becomes more of a thing.

Michele Parente, San Diego Union-Tribune: Michelin inspectors remove their heads from their Franco-centric culs and award Addison a second star, opening the door to other deserving San Diego restaurants being recognized.

Keri Bridgwater, Eater: More plant-based and Asian (Korean, Taiwanese). Tasting menus. Sophisticated spirit-free cocktails made with botanical-infused faux gins and spirits.

Caron Golden, San Diego Foodstuff: I don’t predict the future, but what I would like to see is “Contemporary Spin on Traditional Jewish Food Makes Landsmen Swoon.”

Ian Anderson, San Diego Reader: San Francisco’s Burma Superstar to open a location in South Park. I don’t really predict this so much as I want to float the idea on Eater, in case the good people of Burma Superstar are reading.

Frank Sabatini, San Diego Community News Group: The Food Network, Bravo, et al., will build studios in San Diego to give local chefs their 15 minutes of deserved fame without snatching them away from their kitchens for too long.

Michael Gardiner, San Diego CityBeat: Westfield Horton Plaza to be converted to speakeasy theme park. Plant-based restaurant sued for fraud for use of fossil fuels.

Josh Kopelman, DiningOutSD: Kingfisher + The Plot!!!!!

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